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Find Reservations
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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

Remove
+ Add Another Room

To add more than 4 rooms, please call (853) 2881-8881. Toll Free Telephone Numbers By Country

We noticed a problem with the reservation details

We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

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If you require assistance, please contact the Hotel directly at (853) 2881-8881 or our Toll-free numbers by country .

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Four Seasons Hotel

Macao Cotai Strip®

Local Time

Local Temperature

27 °C / 81 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  1. Home /
  2. Macau /
  3. Dining /
  4. Zi Yat Heen /
Tel.+(853) 2881-8888
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Dining

Set menus

  • Two-Star Michelin Menu

    Zi Yat Heen Deluxe Appetizers (Barbecued Suckling Pig with Gold Leaves, Red Jelly Fish
    Barbecued Pork with Honey, Crispy Scallop with Fresh Pear)
    Double-Boiled Mallard Duck with Chinese Caterpillar Fungus and Fish Maw
    Crispy Crab Claw with Shrimp Mousse
    Sautéed Beef Cubes with Macadamia Nuts and Périgord Truffle
    Braised South African Fresh Abalone, Bamboo Piths in Supreme Oyster Sauce
    Inaniwa Noodles with Lobster Dumplings
    Sweetened Cream of Almond with Bird’s Nest
    Zi Yat Heen Dessert Sampler (Baked Walnut Puff, Steamed Egg Custard Cake,
    Chilled Osmanthus Pudding, Baked Egg Tartlet)

  • Chef Tasting Menu

    Assorted Barbecued Combination (Barbequed Suckling Pig and Barbecued Pork with Honey)
    Braised Superior Bird’s Nest with Crab Meat
    Braised Whole South African Fresh Abalone in Supreme Oyster Sauce
    Sautéed Prawns with Fragrant Tea Leaves
    Baked, Stuffed Sea Whelk with Diced Abalone and Minced Pork
    Braised Seasonal Vegetable with Bamboo Piths in Oyster Sauce
    Fried Rice with Diced Abalone Wrapped in Lotus Leaf
    Double-Boiled Egg White, Milk Custard with Sweetened Red Bean Soup
    Small Chinese Pralines and Sweets